This cheesy chicken noodle casserole is cozy, creamy, and loaded with tender chicken, soft egg noodles, and melty cheese in every bite. It’s the kind of comfort food that’s perfect for weeknight dinners, potlucks, or bringing to a friend who needs a warm meal. The creamy sauce comes together quickly with cream of chicken soup, milk, and sour cream, so there’s no complicated roux to make. A mix of cheddar and mozzarella gives it that gooey, stretchy top everyone loves. Serve it with a simple green salad or steamed veggies to round out the plate.
Ingredients
- 2 cups cooked chicken, shredded or diced
- 8 oz egg noodles, cooked according to package instructions
- 1 cup shredded cheddar cheese
- 1 cup shredded mozzarella cheese
- 1 cup peas and carrots, mixed (frozen or fresh)
- 1 can (10.5 oz) cream of chicken soup
- 1 cup milk
- 1/2 cup sour cream
- 1/2 cup onion, finely diced
- 2 cloves garlic, minced
- Salt and pepper to taste
- 1/2 teaspoon paprika (optional)
- 2 tablespoons unsalted butter
Directions
- Preheat your oven to 350°F (175°C) and grease a 9×13-inch baking dish with butter or non-stick cooking spray.
- In a large mixing bowl, combine the cooked chicken, cooked egg noodles, peas and carrots, and half of the shredded cheddar and mozzarella cheese.
- In a separate bowl, whisk together the cream of chicken soup, milk, and sour cream until smooth.
- Stir in the minced garlic, diced onion, and paprika (if using), then season the mixture with salt and pepper to taste.
- Pour the soup mixture over the chicken and noodle mixture and stir until everything is evenly coated.
- Transfer the mixture to the prepared baking dish, spreading it out into an even layer.
- Sprinkle the remaining cheddar and mozzarella cheese over the top, then dot the surface with small pieces of butter.
- Bake for 25–30 minutes, or until the cheese is melted and bubbly and the edges are golden brown.
- Let the casserole cool for about 5 minutes before scooping and serving.
Prep Time: 20 minutes | Cooking Time: 30 minutes | Total Time: 50 minutes
Kcal: 380 kcal | Servings: 8
Tips
For extra creaminess and flavor, use rotisserie chicken and don’t overcook the egg noodles before baking—slightly undercooking them keeps them from getting too soft in the oven.
If you have leftovers, let the casserole cool completely, then cover the dish tightly or transfer portions to airtight containers and refrigerate for up to 3 days; reheat in a 350°F oven, covered with foil, until warmed through, or microwave individual portions with a splash of milk to keep them moist.
